Overview
Background
I work at the interface of sensory science and analytical chemistry to understand how food production, processing and environmental conditions influence food quality, provenance, authenticity and consumer perception. My research supports agrifood industries, including meat, seafood and broader food production sectors, by linking measurable chemical changes with sensory attributes such as flavour, aroma, texture and appearance.
I am interested in partnering with producers, processors, industry bodies and technology providers to evaluate how different growing, treatment, feeding, farming, harvesting or processing methods affect product quality and consumer perceptibility. This includes industry trials focused on climate-smart crops, sustainable production systems, improved animal and seafood production methods, provenance claims and product differentiation. My goal is to help translate scientific measurement into practical insights that support innovation, product integrity and consumer confidence.
Availability
- Dr Thomas Hay is:
- Available for supervision
Fields of research
Qualifications
- Bachelor (Honours) of Science, The University of Queensland
- Doctor of Philosophy of Analytical Chemistry, The University of Queensland
Research interests
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Food materials sciences
The characterisation and implementation of food macromolecules for use as natural texture modifiers, stabilisers and emulsifiers.
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Flavour chemistry
Exploring the chemical compounds responsible for the taste and aroma of food, investigating how factors like ingredients, processing, and environment influence sensory experiences and consumer preferences.
Research impacts
Our work supports industry decisions about new production methods, climate-smart crops, provenance claims, product differentiation and quality improvement. By combining sensory science with analytical chemistry, I help partners answer practical questions such as:
- Has a change in production, feed, growing conditions or processing created a measurable difference in the food?
- Can consumers detect that difference in flavour, aroma, texture or appearance?
- Does the difference support claims about quality, provenance, authenticity or sustainability?
- How can evidence be used to improve product value, market confidence or production practices?
The impact of our research is demonstrated through collaborations that can inform product development, quality assurance and market positioning. Examples include: Australian beef producers building brand identify. Identifying consumer consciousness of pork breeds and their flavour perception. The premium value of Australian sea urchin based on depth and region.
Works
Search Professor Thomas Hay’s works on UQ eSpace
2026
Journal Article
Articulating terroir in beef: integrating breed, diet, and environment to predict beef flavour chemistry
Hay, Thomas Owen, Bekker, Marlize, Nadolny, Jaqueline Moura, Ojeda, Joanne, Sadler, Alice, Ai, Jing, Williams, James, Hoang, Jasmie, Kelly, Mathew and Smyth, Heather Eunice (2026). Articulating terroir in beef: integrating breed, diet, and environment to predict beef flavour chemistry. Trends in Food Science and Technology, 174 105787, 105787-174. doi: 10.1016/j.tifs.2026.105787
2025
Conference Publication
Indigenous Knowledge, Scientific Innovation: Gidyea Gum and a Future Native Gums Industry for Queensland
Hay, Thomas Owen, Thompson, Suzanne, Nastasi, Joseph, Kontogiorgos, Vassilis and Fitzgerald, Melissa (2025). Indigenous Knowledge, Scientific Innovation: Gidyea Gum and a Future Native Gums Industry for Queensland. Developing Northern Australia Conference, Cairns, Qld, Australia, 22-24 July 2025.
2025
Journal Article
Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques
Hay, Thomas Owen, Nastasi, Joseph Robert, Prakash, Sangeeta and Fitzgerald, Melissa (2025). Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques. Food Hydrocolloids, 163 111023, 1-15. doi: 10.1016/j.foodhyd.2024.111023
2025
Other Outputs
The utility of traditional foods for use as naturally sourced food additives
Hay, Thomas (2025). The utility of traditional foods for use as naturally sourced food additives. PhD Thesis, School of Agriculture and Food Sustainability, The University of Queensland. doi: 10.14264/44f534e
2025
Journal Article
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods
Hay, Thomas Owen, Nastasi, Joseph Robert, Turpin, Gerry, Chapman, Dale, Fredricks, Bronwyn, Thompson, Suzanne and Fitzgerald, Melissa (2025). Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods. International Journal of Food Science and Technology, 60 (1) vvae013, 1-11. doi: 10.1093/ijfood/vvae013
2025
Journal Article
Design and evaluation of pH-sensitive pectin films infused with anthocyanin-rich extracts from Australian native fruits for intelligent food packaging applications
Nastasi, Joseph Robert, Hay, Thomas Owen, Fitzgerald, Melissa A. and Kontogiorgos, Vassilis (2025). Design and evaluation of pH-sensitive pectin films infused with anthocyanin-rich extracts from Australian native fruits for intelligent food packaging applications. Food Biophysics, 20 (1) 1, 1-13. doi: 10.1007/s11483-024-09900-3
2025
Journal Article
Systematic application of UPLC-Q-ToF-MS/MS coupled with chemometrics for the identification of natural food pigments from Davidson plum and native currant
Hay, Thomas Owen, Fitzgerald, Melissa A. and Nastasi, Joseph Robert (2025). Systematic application of UPLC-Q-ToF-MS/MS coupled with chemometrics for the identification of natural food pigments from Davidson plum and native currant. Food Chemistry: X, 25 102072, 1-12. doi: 10.1016/j.fochx.2024.102072
2024
Journal Article
A new hydrocolloid to rival gum Arabic: Characterisation of a traditional food gum from Australian Acacia cambagei
Hay, Thomas Owen, Kontogiorgos, Vassillis, Thompson, Suzanne, Nastasi, Joseph Robert and Fitzgerald, Melissa (2024). A new hydrocolloid to rival gum Arabic: Characterisation of a traditional food gum from Australian Acacia cambagei. Food Hydrocolloids, 153 110003, 1-13. doi: 10.1016/j.foodhyd.2024.110003
2022
Journal Article
Review of edible Australian flora for colour and flavour additives: appraisal of suitability and ethicality for bushfoods as natural additives to facilitate new industry growth
Hay, Thomas, Prakash, Sangeeta, Daygon, Venea Dara and Fitzgerald, Melissa (2022). Review of edible Australian flora for colour and flavour additives: appraisal of suitability and ethicality for bushfoods as natural additives to facilitate new industry growth. Trends in Food Science and Technology, 129, 74-87. doi: 10.1016/j.tifs.2022.09.003
Supervision
Availability
- Dr Thomas Hay is:
- Available for supervision
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Media
Enquiries
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